RECIPE BY:
Chef Kinsan (Ikuei Arakane)
SERVING SIZE:
2 – 4 people
INGREDIENTS:
- 120g cabbage (finely chopped)
- 25g spring onion (finely chopped)
- 100g squid tube (finely chopped)
- 3 tbsp vegetable oil
BATTER:
- 120g plain flour
- 1 tsp baking powder
- 2 eggs (size = 700g dozen)
- 2cm squeeze S&B Wasabi Paste Tube
- 140ml water
GARNISH (OPTIONAL):
- aonori
- bonito flake
- pickled red ginger
SAUCE:
- 5cm squeeze S&B Wasabi Paste Tube
- 50g Kewpie mayonnaise
- 2 tbsp OBENTO Teriyaki Sauce
METHOD:
- Combine and mix all the batter ingredients in a large mixing bowl. Then, add cabbage, spring onion and squid into the mixture. Mix well.
- Heat ½ tbsp. oil over medium heat in a pan. Add 120ml of batter mix and cook approximately for 5 mins or until the bottom is golden brown. Flip over and thoroughly cook the other side until golden brown.
- Preheat the oven to 100 degrees and bake the pancake for 5 min. Mix the sauce ingredients while waiting.
- Remove the pancake from heat. Garnish. Serve hot with the sauce on the side.
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